• Serves 2
  • Prep time: 20 minutes
  • Cook time: 45 minutes
Baked 'Honey' Mustard Tofu Tenders
Jessica Uy

When you combine a sticky sauce with a crisp crust and soft centre, great things happen. Welcome to your new favourite finger food: Baked ‘Honey’ Mustard Tofu Tenders.

Chilly's
Chilly's

INGREDIENTS

'Honey' and Mustard Sauce
  • 2 tbsp neutral oil such as vegetable, canola or avocado
  • 6 tbsp agave or maple syrup
  • 1/4 cup yellow or Dijon mustard
  • Pinch of salt, to taste
  • Dash of pepper
Tofu
  • 450g extra firm tofu, sliced into 1-inch thick strips
  • 1-2 tbsp olive oil or neutral oil for baking
Batter
  • 1/2 cup all-purpose flour
  • 1 1/2 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp paprika powder, optional
  • 3/4 cup room temp. water + additional 1 tbsp, if needed
Coating
  • 1-1 1/2 cup panko or japanese breadcrumbs, plus more if needed
Chilly's
Chilly's

Method

  1. Preheat your oven to 175C.
  2. In a small bowl, mix together all the ingredients for the ‘honey’ mustard sauce until well-combined. Set aside.
  3. Drain the tofu and wrap with a towel. Place on a flat surface and press for 10 mins. You can place a heavy flat surface such as a chopping board or a few plates on top to help the water seep out. Afterwards, slice the tofu into 1” thick strips.
  4. Prepare the batter by mixing all the ingredients until smooth and thick. If your batter is too thick, add more water and mix until well combined.
  5. Place the breadcrumbs in a large bowl.
  6. Prepare your set-up in this order: tofu, batter then breadcrumbs.
  7. Place each tofu into the batter mixture, coat well, then cover in breadcrumbs.
  8. Brush or spray some neutral oil onto a lined baking tray. Place each coated tofu on the tray and brush the top of the tofu with more oil.
  9. Bake for 30-35 minutes or until crispy and lightly brown, flipping halfway through.
  10. Remove the tofu from the oven and coat with the sauce.
  11. Place the coated tofu back in the oven and bake for a further 5-8 minutes until the sauce has been absorbed.

These are best enjoyed while hot!

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Check out Jeeca's recipes.

Chilly's
Chilly's
@thefoodietakesflight

Traditional Asian food, reimagined vegan-style. Meet Jeeca Uy, founder of The Foodie Takes Flight.

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